A riff on Minnesota hot dish, slow-cooker Tater Tot casserole is a combination of ground beef and creamy condensed soup topped with a layer of golden potato nuggets smothered in cheese. It's also fairly hands-off, as this recipe is designed to let the appliance do the work.
Ingredients
- 2 pounds ground beef
- 1 large onion, chopped
- 1 pound sliced fresh mushrooms
- 3 garlic cloves, minced
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound frozen cut green beans
- 1 bag (32 ounces) frozen tater tots
- 1 cup shredded cheddar cheese
Instruction
- In a large skillet cook beef over medium-high heat until no longer pink, 5-6 minutes, breaking into crumbles; drain and transfer to a 5-qt. slow cooker. Add onion and mushrooms to skillet; cook over medium-high heat until vegetables are tender, 8-10 minutes. Add garlic; cook 1 minute longer. Stir in condensed soup, salt and pepper. Place vegetable mixture in slow cooker; add green beans and stir to combine. Top with Tater Tots and cheese.
- Cook, covered, on low 6 hours. Let stand, uncovered, 15 minutes before serving.
